A smooth, tangy, and frothy cocktail with a grape-forward base and a hint of herbal complexity.

Served in a coupe glass with a foamy top, garnished with Angostura bitters.

Variations include the Chilcano (Pisco with ginger ale) and the Mango Pisco Sour.

Excellent with ceviche, seafood, and Peruvian dishes.

• 5 cl Pisco
• 3 cl Lime juice
• 2 cl Sugar syrup

1. Shake pisco, lime juice, sugar syrup, and egg white without ice.
2. Add ice and shake again.
3. Strain into a glass and garnish with bitters.